Fattet Betenjan (Eggplant and Yogurt Salad)
Description
This delicious Lebanese eggplant salad features roasted pita bread, toasted almonds, and chickpeas drenched in a garlicky yogurt sauce.
Ingredients
•
5 cups water, or as needed
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2 tablespoons salt
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3 medium eggplants, peeled and cut into 1/2-inch cubes
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4 (6 inch) pita bread rounds
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1 cup vegetable oil for frying, or as needed
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3 1/4 cups plain yogurt
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1/4 cup mayonnaise
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1/2 medium lemon, juiced
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3 cloves garlic, minced, or more to taste
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salt and ground black pepper to taste
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2 tablespoons oil
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1/4 cup sliced almonds
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1 head romaine lettuce, thinly sliced
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1 (29 ounce) can chickpeas, drained
Directions
1
Pour water and 2 tablespoons salt into a large bowl. Add cubed eggplant and let sit for 30 minutes. Drain and place on paper towel-lines plates until completely dry, about 30 more minutes.
2
Preheat the oven to 350 degrees F (175 degrees C).
3
Chop pita bread into 1-inch cubes and place on a baking sheet.
4
Roast in the preheated oven, stirring occasionally, until golden, 8 to 10 minutes; do not burn. Remove from the oven and set aside.
5
Heat 1/2 inch oil in a large saucepan over medium heat. Working in batches, fry eggplant until golden, about 6 minutes per batch. Remove to paper towel-lined plates to drain.
6
Meanwhile, combine yogurt, mayonnaise, lemon juice, garlic, salt, and pepper in a large bowl. Cover and refrigerate until needed.
7
Heat 2 tablespoons oil in a small frying pan. Add almonds and cook until fragrant, about 1 to 2 minutes. Continue to cook, stirring often, until nicely brown and toasted, 3 to 4 minutes longer. Remove from the heat.
8
Place lettuce on a serving platter. Layer with eggplant, chickpeas, and roasted pita bread. Pour yogurt mixture over top and sprinkle with toasted almonds. Serve at room temperature or cold.